Jambalaya is a traditional Louisiana Creole dish. Of course, like many region dishes, it has a huge number of variations. The “typical” version contains one or two meats (chicken, seafood &/or sausage) rice, peppers & onions, along with a healthy helping of spices. Many versions include tomato, although there is a whole category of Jambalaya that doesn’t have tomatoes at all.
I have to admit-this recipe is sort of the Chef Boyardee version of Jambalaya. it’s pretty mild in spiciness and doesn’t have an incredibly complex flavor. I’m sure that the Jambalay purists out there would have a fit and totally pan my recipe, but my family thinks it is delicious!
It’s also pretty quick, easy & frugal-if you leave out the shrimp or use imitation crab meat instead 🙂
- 12-16oz of chicken-cubed
- 1 1/2 C Green Peppers
- 1 Onion
- 2 Stalks Celery
- 4 cloves garlic
- 1 14oz can Tomatoes
- 1/3C Tomato Paste
- 12 oz Beef Broth
- 1 TBS Parsley
- 1 1/2 tsp Basil
- 1/2 tsp Oregano
- 1 tsp Tabasco
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Salt
- 1lb Shelled Shrimp
- 3C Rice-cooked
- Cut chicken into 1 inch pieces.
- Put everything except the shrimp and rice into the crockpot
- Cover & cook on low for 6-8 hrs.
- Add shrimp and cook an additional 20 min, then stir in cooked rice & serve.
- Use pork instead of chicken.
- Use 1-2 C leftover cooked meat instead of raw.
- Add sausage for additional flavor.
- Leave out the shrimp, or substitute imitation crab/lobster meat or canned salad shrimp.
- Use water & bullion cubes instead of the broth-but then leave out the salt & add to taste at the end.
- Add a little more or less of the various vegetables depending on what you have on hand.
- Dried minced onion can be reconstituted for the onion in a pinch, or you could use onion powder
- Celery Salt could be used in place of the celery in a pinch, but then leave out the salt.
Do you make Jambalaya at home? What are you favorite side dishes to go with it?